- 2 T sunflower oil
- 135 g popcorn kernels
- 200 g sugar
- 1 T Maldon salt
Place the oil and popcorn in a large saucepan (the kernels should cover the bottom of the pot in a single layer) over a medium heat with the lid on. When the kernels start popping, give the pan a few good shakes every now and again to prevent the popcorn from burning. When the popping sounds begin to taper off , remove from the heat.
Place the sugar in a pan over a medium to high heat. After a few seconds the sugar will start to melt, at which point you should stir it gently. It will look like lumpy sugar crumbs, but just keep stirring every few seconds. Once the sugar has melted into a light brown liquid, remove from the heat and stir well, ensuring all the sugar has melted.
Pour the warm caramel over the popcorn and stir well, making sure all the popcorn is covered. Sprinkle with Maldon salt. And give it a last good shake and stir.
TIP: This salty-sweet dish is perfectly paired with a dry Méthode Cap Classique.